International Journal of Zoology and Applied Biosciences ISSN: 2455-9571

Volume 3, Issue 1, pp: 89-98, 2018 http://www.ijzab.com

Research Article

EFFECTS OF SMOKE-DRYING METHODS ON PROXIMATE COMPOSITION OF

LIPID AND WATER SOLUBLE VITAMINS IN TENULOSA ILISHA
(HAMILTON 1822) FROM YANAM (U.T. OF PUDUCHERRY)

*Rajalakshmi, S. and Suneetha, K.

Department of Zoology, Kanchi Mamunivar Centre for Post Graduate Studies, Lawspet, Puducherry-605008, India

Article History: Received 28th October 2017; Accepted 1st December 2017; Published 15th February 2018

ABSTRACT
The present study was made to evaluate the quality of smoked hilsa fish (Tenulosa ilisha) that is very popular among fish
farmers and consumers, and commands a very high commercial value in Yanam markets. The fresh fish sample was
collected from the fish farmer and was smoked in a smoking kiln using sawdust, rice bran and melon husk while electric
oven was used as the control. In the present study proximate composition of total lipid and water soluble vitamins such as
Ascorbic acid, Niacenamide, Folic acid and Pyridoxine were evaluated using standard analytical techniques. Smoke drying
with melon husk method revealed the most suitable with enhanced total lipid, ascorbic acid, folic acid and pyridoxine.
Keywords: Tenulosa ilisha, Smoking, Vitamins, Lipid, Proximate composition.

INTRODUCTION differs and the shelf life of fish dried in an electrically

Fish is a highly perishable food item; its rate of
deterioration is very rapid, especially at prevailing air
temperatures in tropical countries. In many developing
countries with tropical ambient temperature, quality
deterioration and significant post-larval losses occur
because of inadequate use of ice, long supply chains, poor
access to roads and electricity, and inadequate
infrastructure and services in physical markets (FAO,
1990).
There are some traditionally available methods of
preservative techniques of fish like salting, sun drying,
curing, and smoking etc. Preservation methods such as
canning and freezing are relatively expensive in developing
countries. Methods of drying and smoking fish vary
between different countries and within same country
depending on the species of fish and the type of product
desired (Chukwu, 2009).
Different processing and drying methods have different
effects on nutritional compositions of fish. The effects
could be chemical and physical changes increase
digestibility due to protein denaturation and reduction in
the content of the mobile compounds and polyunsaturated
fatty acids. The quality of fish using different methods
operated oven varies from that of fish dried using a
smoking kiln (Turkkan et al., 2008).
The smoke-drying process effects on nutritional quality
and composition of fish which is in the open space. This
method is a cheap and inexpensive method; however, the
oven drying method is faster and safer than the sunshine
method, because they are exposed to air velocity and
relative humidity of the surrounding environment suitable
equipment for 30 minutes to several months for drying.
The nutritional composition of fish varies greatly from
one species and individual to another, depending on age,
feed intake, sex and sexual changes connected with
spawning, the environment and season. Also, the fish
belongs to high protein, minerals and low lipid category.
They contain lower caloric content per unit of protein than
lipid and they are an ideal source of animal protein for use
in controlling diets (Silva and Chamul, 2000).
Methods of drying and smoking fish vary between
different countries and within the same country depending
on the species of fish used and the type of product desired.
The processor may use unsalted fish products ranging from
less than 2% to over 20%. The fish may be dehydrated to
various degrees with moisture levels in the final product

*Corresponding Author: Dr. S. Rajalakshmi, Assistant Professor, Department of Zoology, Kanchi Mamunivar Centre for
Post Graduate Studies, Lawspet, Puducherry-605008, India, Email: drsrajalakkshmii@gmail.com, Mobile: +91 9710886951 89
Rajalakshmi, S. and Suneetha, K.
ranging from about 10% to 60%. Processing temperatures
may range from less than 50C to up to 1200C and
processing times from half an hour to several months. The
fish may be dried only or smoked only or there may be a
combination of smoking and drying. In some countries the
fish is boiled before being smoked and/or dried. Adding to
this complexity, the fish species used as raw material may
be fresh water or marine species and may range from very
lean to fatty fishes and its condition from fresh to stale.
This variation makes it difficult to arrive at general
conclusions regarding processing effects of smoking and
drying on protein quality and the proximate compositions
of the final products. The different processing and drying
methods have different effects on nutritional composition
of fish. This is because heating, freezing and exposure to
high concentration of salt lead to chemical and physical
changes and therefore digestibility is increased, due to
protein denaturation, but the content of thermolabile
compounds and polyunsaturated fatty acids is often reduced
(Eves et al., 1993; Tao et al., 2008; Eyo, 2001).
Dried fish product is used as a means of prolonging
shelf –life after capture. As spoilage is a metabolic process,
it causes food to be undesirable or unacceptable for human
consumption during changes in sensory and nutritional
characteristics (Doyle, 2007).
The Hilsa, Tenulosa ilisha (Hamilton 1822), belonging
to the family Clupeidae, is locally known as ‘ilish; and
‘sbour’ in Bangladesh and Kuwait, respectively. Hilsa has
wide range of distribution and occurs in marine, estuarine
and riverine environments. Hilsa is largely an anadromous
species, capable of withstanding a wide range of salinity
and capable of migrating great distances upstream. Hilsa
migrates to freshwater for spawning. Juveniles develop and
grow in freshwater, but soon migrate to Sea where they
spend most of their life (Al-Baz and Grove, 1995). Many
studies on the biology and population dynamics of T. ilisha
have been done in India, Pakistan and Bay of Bengal
(Gupta et al., 1989).
Hilsa feeds on plankton, mainly by filtering, but
apparently also by grubbing on muddy bottom. The
movement of hilsa towards the river mouth or estuary,
where in the fish spend time to acclimatize and accumulate
fat before proceeding to the upstream for spawning
migration. In addition to food, other factors such as species,
size, reproductive status as well as the environmental
characteristics can influence the proximate composition.
This species are very popular among fish farmers and
consumers. They command a very high commercial value
not only in Yanam but also in Indian and Global markets
(Piggot et al., 1990).
Hilsa has two periods of spawning - one minor during
spring warming from February to May and another major
spawning that coincides with the heavy monsoon during
July to October (Boblme, 2010). It is one of the most
important target species in the drift gillnet and fixed stake-
net fishery in Kuwait (Al-Baz and Grove, 1995). Hilsa is
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Int. J. Zool. Appl. Biosci., 3(1), 89-98, 2018
observed as the national fish of Bangladesh, due to its
popularity and economic importance. It is marketed and
consumed all over Bangladesh (Kleih et al., 2003). Fishing
of hilsa takes place mainly during the monsoon season
(June-August) when the adult fish migrates up the rivers for
spawning (Majumdar et al., 2005).
The availability of hilsa in the markets in India is high
during August to September and we chose to collect the
samples during the month of November. As it is
Anadromous in nature (an uncommon phenomenon in
tropical waters), occurs in the estuaries, brackish water
lakes and fresh water rivers of the western division of the
indo-pacific region. It grows and lives in sea and upstream
to the rivers for breeding purpose. It migrates up to 1200
km in land through rivers in the Indian sub-continent for
spawning. The Tenulosa ilisha caught from Godavari
region was found to be 30 cm where asymptomatic length
of T. ilisha was found to be 52.5 and 52.7, as estimated by
Allen (1966) in Canada. The length of T. ilisha from Bay of
Bengal ranged from 58 and 68 cm, this trend of larger
growth is seen in the cooler parts of the temperature range
countries (Van der Knapp, 1987).
The length composition of T. ilisha ranged from 14 to
57 cm, with majority of the fish landed in the market
ranging from 35 to 45 cm. fish from 14-22 cm, 16-31 cm
and 30-57 cm are caught by mullet (locally known as maid)
gill-net, fixed stake-net (hadrah) and T. ilisha (sbour)
driff-net, respectively. Small T. ilisha fish (14-22 cm)
caught as a by catch. The length range 14-30 cm was not
fully sampled by mullet gill-net (Al-Baz and Grove, 1995).
The length range 14-30 cm was not fully sampled by mullet
gill-net (Al-Baz and Grove, 1995).
Fish lipids are the main sources of polyunsaturated
fatty acids (PUFAs) which play important roles in
cardiovascular system to reduce the risk of heart attack,
especially Eicosapentaenoic acid (EPA) and
Docosahexaenoic acid (DHA). Lipids and fatty acids also
play a significant role in membrane biochemistry and have
direct effect on the membrane-mediated process in human
such as osmoregulation, nutrient assimilation and transport
(Ibrahim et al., 2004).
Cooking process will induces water loss in the food,
that in turn increases its lipid content in most cases and
only some fat is lost in the case of oiliest fish. Lipid and
vitamins are the major nutrients in T. ilisha and their levels
helps to define the nutritional status of the particular
organism (Osibona et al., 2006). A vitamin is an organic
compound and an essential nutrient that an organism
requires in limited amounts. But the lipid levels and fatty
acid content in the same species depending on the age, size,
maturity, season, food availability, and freshness of the
fishes, geographical variation, salinity and water
temperature (Piggot et al., 1990). The main characteristic of
traditionally sundried fishes are loss of freshness is one of
the major reason which affect the lipid content of dry fishes
(Jeyasanta and Patterson, 2013).
Rajalakshmi, S. and Suneetha, K.
The purpose of this study is to investigate the
effectiveness of smoking with four traditional methods
using rice bran, sawdust, melon husk and electric oven (as
control) to make the fish as a quick but a ready food item
that will contain the essential amount of nutrients and in a
good quality. The study was also intended to compare the
proximate composition of total lipid and vitamins such as
Ascorbic acid, Folic acid, Vitamin B6 and Niacenamide in
T. ilisha and also address the nutritional importance of this
species.
Figure 1. The study area, Yanam, Puducherry.
The collected fish samples were washed properly with
fresh water to remove all dirt’s and slime. Fish were
measured individually for their standard length and weight
and the mean values are shown in the Table 1. The fishes
were dried in an electric oven at about 60 oC for 24 h using
it as control while the other three fishes were smoked in a
smoking kiln using sawdust, melon husk and rice bran
respectively. The fish samples were placed on the mesh in
the kiln after weighing. The burning wood was adjusted
continuously to maintain the required temperature in the
chamber during the smoking period.
The fish smoking kiln was operated by wood chips and
rice-husk into the heat chamber, preheating for some
minutes and then loading the fish samples on to removable
wire mesh trays in its central chamber for the smoke-drying
process. Smoking was done approximately for 4 hours.
During the smoking fish samples were turned upside down
in the middle period, to make the samples smooth and
steady in texture and appearance. The smoke-dried fishes
showed characteristic attractive golden brown colour and
acceptable texture with smoky flavor, which was followed
by cooling for 20-30 minutes at ambient temperature to
make fish muscle compressed and facilitate to prevent
breaking of smoked products.
The dried samples were blended separately into fine
powder using Kenwood food blender. The portion was put
in a plastic container and kept it in a refrigerator at about
4oC to reduce microbial infestation for prior to use.
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Int. J. Zool. Appl. Biosci., 3(1), 89-98, 2018
MATERIALS AND METHODS
Sample collection and preparation
Fresh mature hilsa T. ilisha originating from the Bay of
Bengal were collected from a local fish market in Yanam,
Puducherry (Figure 1) in the month of November 2016.
The length composition of T. ilisha ranged from 14 to 57
cm, with majority of the fish landed in the market ranging
from 35 to 45 cm (Al-Baz and Grove, 1995).
Proximate composition analysis
The proximate composition of fish samples were analyzed
in triplicate following standard procedures (AOAC, 2005).
All chemicals used were of analytical grade and supplied
by Sigma Co. (USA). Each analysis was carried out in
triplicates.
Lipid analysis
Total lipid content was estimated by using Folch method
(Folch et al., 1956). 2 gm of sample was homogenized in a
potter Elvehjem type of homogenizer with 25 ml of
chloroform: methanol (2:1) mixture, tightly covered with
aluminum foil and kept at room temperature for 48 hours. It
was then filtered by using Whatman no.1 filter paper and
filtered extract was taken in a pre-weighed beaker and oven
dried, beaker was weighed with lipids and the difference in
weight was taken as total lipid content and percentage was
calculated as follows
Weight of lipid (mg)
% of lipid = × 100.
Weight of sample (mg)
Vitamin C Analysis – HPLC
Vitamin C was extracted according to a modification of a
published method (Babarinde et al., 2009(. B6
(pyridoxine), Vitamin B3 (Niacenamide) and Vitamin B9
Rajalakshmi, S. and Suneetha, K.
(folate) were determined according to the Finglas and
Foulks (1984).
Vitamin C
The sample (10g) was blended and homogenized with an
extracting solution containing metaphosporic acid (0.3M)
and acetic acid (1.4M). The mixture was placed in a conical
flask and agitated at 10,000 rpm for 15 min. The mixture
was then filtered through a Whatman No.4 filter, and
samples were extracted in triplicate. The ascorbic acid
standard was prepared by dissolving 100 mg of L-ascorbic
acid in a metaphosporic acid (0.3M)/acetic acid (1.4M)
solution at a final concentration of 0.1 mg/ml. The
calibration line was converted to a linear range based on
four measured concentration levels.
Vitamin B3, B6 and B9 extraction
The samples were weighed and put in to a flask (250 ml).
Then, 30 ml 0.1 of M Hcl were added and the flask was
closed with cotton and then with Aluminium foil then put
into an autoclave. After the step, the pH of each sample was
adjusted to 6.5 and 4.5 with sodium acetate and HCl and
volume was made up with distilled water, and filtered with
a normal filter paper. If there was turbidity, this was
centrifuged for 10 minutes at 6000 rpm. If turbidity
persisted, the sample was filtered by using a filter of a 0.45
micrometer pore size. The samples were then ready for
measurement. Quantification Of all water soluble vitamins
were performed on an Agilent HPLC system.
Chromatographic separation was achieved on an RP-HPLC
column through isocratic delivery of a mobile phase (A/B
33/67; A: 0.1M potassium acetate, pH=4.9, B: acetonitrile:
water (50:50) at flow rate of 1ml/min. UV absorbance was
recorded at 254 nm at room temperature.
HPLC conditions
A column oven was used. This had heating and cooling.
Column: C18 omnisphere 5,250 4.6 mm, wave length: 280
nm B3, B6, B9, flowing rate: 1 ml/ minute, injection
volume was 20 l, mobile phase: 1000 ml phosphate solvent
+ 250 ml methanol mixture, pressure: 150 – 160 bar,
running time 22 minutes.
Vitamin C was extracted according to a modification
of a published method (Babarinde et al., 2009). The sample
(10g) was blended and homogenized with an extracting
solution containing metaphosporic acid (0.3M) and acetic
acid (1.4M). The mixture was placed in a conical flask and
agitated at 10,000 rpm for 15 min. The mixture was then
filtered through a Whatman No.4 filter, and samples were
extracted in triplicate. The ascorbic acid standard was
prepared by dissolving 100 mg of L-ascorbic acid in a
metaphosporic acid (0.3M)/acetic acid (1.4M) solution at a
final concentration of 0.1 mg/ml. The calibration line was
converted to a linear range based on four measured
concentration levels.
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Int. J. Zool. Appl. Biosci., 3(1), 89-98, 2018
Quantification of ascorbic acid content was performed
on an Agilent HPLC system. Chromatographic separation
was achieved on an RP-HPLC column through isocratic
delivery of a mobile phase (A/B 33/67; A: 0.1M potassium
acetate, pH=4.9, B: acetonitrile: water [50:50]) at flow rate
of 1ml/min. UV absorbance was recorded at 254nm at
room temperature.
Statistical analysis
Proximate composition analysis was replicated three times
(n=3). The data were presented in duplicate and results
were representative of the mean ± standard deviations.
RESULTS
The length and weight decreased after smoke-drying when
compared with fresh fish and the mean ± SD values are
shown in Figure 2. The fish smoke-dried with electric oven
and control had a mean length 25.38±0.1 (within the range
of 25.01-25.08), and other three smoke-dried fish such as
ricebran 25.73±0.2 (at the range of 25.07-26.08), Melon
husk 20.45±0.006 (within the range 20.38-20.56) and
Sawdust 22.49±0.2 (with range 22.12-23.20). However, the
weight is also decreased after smoke-drying in four
methods when compared with fresh fish the Figure 3 values
are shown as follows with their ranges below. They are
126.1±0.2 (125.5-126.8) using electric oven as control
158.3±0.7 (157.5-159.5) using ricebran, 70.5±0.3 (69.8-
71.2) using melonhusk and 77.4±0.8 (76.2-78.5) using
sawdust respectively.
Lipid content of the traditionally smoke-dried fish with
four different methods shows the mean (±SD) values with
their ranges. The highest lipid content was present in hilsa
which was smoke-dried with melon husk (16.47±0.01)
when compared with other three sources like electricoven
(11.55±0.03) as control, Ricebran (6.56±0.01) and sawdust
(15.23±0.01) in Figure 4.
The analysis on water soluble vitamins in Tenulosa
ilisha revealed the presence of folic acid and vitamin B6
(pyridoxine) in all smoke-drying methods. Folic acid
increased considerably in ricebran and vitamin B6
increased in sawdust smoke-drying method. Ascorbic acid
was present only in melon husk drying method. However,
Niacenamide was absent in all drying methods.
The result on the analysis of water soluble vitamins
such as Ascorbic acid, Niacenamide, Folic acid and
Pyridoxine using HPLC is shown in Table 1 and Figure 5-9.
Ascorbic acid was present only in melonhusk (1.78%)
whereas absent in all three methods. The results on folic
acid and pyridoxine revealed their retention without much
loss. Interestingly, folic acid reduced from 1.03% (electric
oven as control) to 0.22% in sawdust. However, vitamin B6
increased from 0.19% to 0.47% (electric oven and sawdust)
respectively.
Rajalakshmi, S. and Suneetha, K. Int. J. Zool. Appl. Biosci., 3(1), 89-98, 2018

40

30

20

10

0
Electric oven Ricebran Melonhusk Sawdust
length of fresh fish length of dry fish

F igure 2. Comparison of mean length of fresh and smoke-dried Tenulosa ilisha.

400
350 369.6
300 320.3
250 290.2
264.9
200
150
158.3
100 126.1
50 70.5 77.4
0
Electric oven Ricebran Melonhusk Sawdust

Weight of fresh fish Weight of Dry fish

Figure 3. Mean weight of Tenulosa ilisha exposed to smoke-drying.

Sawdust
Melonhusk
Ricebran
Electric oven

0 5 10 15 20

Total lipid content

Figure 4. Total lipid composition of Tenulosa ilisha smoked with different sources of heat.

93
Rajalakshmi, S. and Suneetha, K. Int. J. Zool. Appl. Biosci., 3(1), 89-98, 2018

Table 1. Proximate composition (%) a of Tenulosa ilisha smoked with different methods.
Smoke-drying methods
Parameters in ( %) Mean SD b
Electricoven Ricebran Melonhusk Sawdust
Lipid 11.55±0.03 6.56±0.01 16.47±0.01 15.23±0.01 12.45 14.84
Ascorbicacid (Vit-C) 0.00 0.00 1.78±0.05 0.00 0.44 0.59
Niacenamide (Vit-B3) 0.00 0.00 0.00 0.00 0.00 0.00
Folic acid (vit-B9) 1.03±0.001 0.65±0.01 0.35±0.01 0.22±0.002 0.56 0.09
Pyridoxine (Vit-B6) 0.19±0.001 0.28±0.009 0.34±0.01 0.47±0.01 0.32 0.01
a
Each value represents the mean ± standard deviation of triplicate.

Figure 5. Chromatogram of standards for vitamins.

Figure 6. Chromatogram of Hilsa ilisha smoked with electric oven.

94
Rajalakshmi, S. and Suneetha, K. Int. J. Zool. Appl. Biosci., 3(1), 89-98, 2018

Figure 7. Chromatogram of Hilsa ilisha smoked with Ricebran.

Figure 8. Chromatogram of Hilsa ilisha smoked with Melon husk.

Figure 9. Chromatogram of Hilsa ilisha smoked with Sawdust.

95
Rajalakshmi, S. and Suneetha, K.
DISCUSSION
The T. ilisha caught from Godavari region was found to be
30 cm, where asymptomatic length of T. ilisha was found to
be 52.5 and 52.7, as estimated by Allen (1966) in Canada.
The length of T. ilisha from Bay of Bengal ranged from 58
and 68 cm, this trend of larger growth is seen in the cooler
parts of the temperature range countries (Van der Knapp
1987). The length composition of T. ilisha ranged from 14
to 57 cm, with majority of the fish landed in the market
ranging from 35 to 45 cm. fish from 14-22 cm, 16-31 cm
and 30-57 cm are caught by mullet (locally known as maid)
gill-net, fixed stake-net (hadrah) and T. ilisha (sbour) driff-
net, respectively. Small T. ilisha fish (14-22 cm) caught as a
by catch. The length range 14-30 cm was not fully sampled
by mullet gill-net (Al-Baz and Grove, 1995).
Dry fish yards are located in very remote rural
locations, characterized by lack of infrastructure facilities
and poor sanitary conditions responsible for deterioration
of dried fish. Scientific knowledge of the quality and safety
of dried fishery products produced in most developing
countries is poorly developed. Several studies have
attempted to determine the effect of different processing
methods and processing conditions and storage temperature
on the quality of dried fish products (Chukwu, 2009).
Smoke-drying method acts as an indicator of the
susceptibility of a product to undergo microbial spoilage,
different methods of smoke-drying of T. ilisha reduces 25%
of microbes and 15% on the growth of mould will cease
and thereby increase its shelf life (Glucas, 1982). The
proximate composition of fish species are greatly varies
during the catching season due to physiological reasons and
changes of environmental conditions (Boran et al., 2011).
Several studies have been carried out on the nutritional
composition of fishes (Ayyapan et al., 1976) estimated lipid
content of miscellaneous edible fish from shrimp trawlers
and reported that most of the species had high lipid
contents.
Lipids are considered to be the most important
constituent of fish as a reserve energy source (Pal et al.,
2011).
The lipid contents were lower in dried samples than the
fresh fish and this variation could be the result of
evaporation of moisture content with lipids. The fat content
may be reduced with the evaporation of moisture and
increase during heat treatment (Immaculate et al., 2012).
Similarly, in the present study the melonhusk drying
revealed significant increase in lipid than other methods
because melon peels absorbs most of the oil without
evaporating and penetration of citric acid from the melon
husk into the hilsa after water is partially lost by
evaporation (Saguy and Dana, 2003).
The fat content in fresh hilsa was between 18.01±0.31
and 18.96±0.43% which is in agreement with Majumdar et
al. (2005), who stated that fat content in fresh hilsa varies
from 14-25%. Majumdar and Basu (2009) found lipid (as
% of muscle) as 9.41 respectively.
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Int. J. Zool. Appl. Biosci., 3(1), 89-98, 2018
The moisture content seems to be an exact indicator of
the susceptibility of a product to undergo microbial
spoilage. It has been reported that a fish well dried or
moisture content reduced to 25% will not be affected by
microbes and if further dried to 15%, the growth of mould
will cease and thereby it increase the shelf life (Glucas,
1982).
Lipid and vitamins are the major nutrients in fish (T.
ilisha) and their levels help to define the nutritional status
of the particular organism (Osibona et al., 2006). But the
lipid levels and fatty acid content in the same species
depending on the age, size, maturity, season, food
availability, and freshness of the fishes, geographical
variation, salinity and water temperature (Piggot et al.,
1990).
The main characteristic of traditionally sundried fishes
are loss of freshness is one of the major reason which affect
the lipid content of dry fishes (Jeyasanta and Patterson,
2013). Fishes damage through bacterial spoilage ammonia
generated from amino acid decomposition thus reducing
the quality of the available nutrition and the present study
agreed with this. Traditional drying is often rudimentary
and good hygiene is rarely practiced. During the rainy
season, when humidity levels are high, sufficient drying
cannot be achieved using traditional methods. In such
conditions, stored dried fish will re-absorb moisture and
become susceptible to bacteria, fungal and insect attack
(Azam, 2002).
Lipids displayed dissimilar percentages in hilsa in the
given four methods. According to (Okuzumi et al., 2000)
lipids are highly efficient as source of energy and they
contain twice the energy of carbohydrates and proteins. As
general rule, they act as major food reserve along with
protein and are subject to periodic fluctuations and
environmental variables like temperature.
After drying there was a significant decrease in lipid
content. Smoking in melon dried samples retained higher
lipid content (16.47%) than rice bran (6.56%), electric oven
(11.55%) and saw dust (15.23%). This trend is in
agreement with those obtained by Tao and Linchun, 2008.
This result indicates that the fat loss phenomenon was more
intensive in the rice bran than smoking in melon husk and
electric oven. Lipids may exude with moisture evaporation
during electric oven drying and that seems to enhance the
phenomenon of lipid loss (Ogbonnaya Chukwu and Saba,
2009). The present result is an agreement with Immaculate
et al. (2012) revealing that increasing lipid content during
heat treatment.
The pattern of changes in lipid content is governed by
the rate of fat metabolism, maturity stage, environmental
temperature, food availability, stress and other factors. The
higher lipid content present in Hilsa from Yanam Godavari
related to their foods. Similar observations were also
reported in Bluefin sea bream and silver pomfret (Hossain
et al 2012) and in Hilsa. Pal et al. (2011) reported that the
EPA and DHA levels were highest in Godavari hilsa than in
brackish water and marine hilsa. The taste and flavour of
many fish depends on their food and feeding habits. The
Rajalakshmi, S. and Suneetha, K.
unique taste of hilsa is believed to be attributed to the
environment where it lives or to the feed it takes. Hilsa of
fresh water origin is tastier than those of the sea. Godavari
hilsa is found to be tastier than marine Hilsa in the Indian
waters of Bay of Bengal (Rao et al., 2012).
This result is also attributed towards the minimal loss
of moisture. Interestingly, ascorbic acid is present only in
melonhusk smoke-drying method (1.90%), revealing the
suitability of melonhusk which adds flavour and protects
from the destruction of vitamin C. As stated by Ogbonnaya
Chukwu and Saba (2009), vitamin C is less effected in
catfishes by smoke-drying methods as it improves iron
absorption and resistance of infection also. As expected the
melonhusk smoke-drying method is more suitable for
longer shelf life with increase market value.
It is assumed that vitamin C is absent in control
electric oven method whereas it is present in melon husk
smoke-drying method. The present study reveals that the
melonhusk had a direct influence on enhancing the
presence of vitamin C. Niacin is relatively stable vitamin,
resistant to the effects of acid, heat and oxidation. Niacin
has been said to be a stable vitamin. Niacin content of
African catfish was found to be 1.13 mg/100g and
cuttlefish 1.1 mg/100 g contrastingly the present study
reveals the absence of niacin in all four methods of drying.
This is due to the differential heat treatments stabilizes
insignificance of niacin.
Vitamin B6 and folic acid are present in all four drying
methods revealing their heat stable characteristics future.
Niacin and B complex vitamins provides basic building
blocks for growth and also enhance immune system in
fishes (Rao et al, 2012).
CONCLUSION
The present study reveals that different smoke-drying
methods such as Electric oven, ricebran, melonhusk and
sawdust of T. ilisha have a significant role on the proximate
composition of lipid and water soluble vitamins. It was
observed that the hygienically smoke-dried samples using
Melon husk had comparatively good nutritional value.
Melonhusk enhances antibacterial activity, a very good
antioxidant and gives an acceptable relishable smoke
flavour for the fish.
ACKNOWLEDGEMENT
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